Lavender Honey Ombre Cake

*I used four 6-inch wilton cake pans to create the ombre layers of purple. Pictured here:


Lavender Honey Cake Recipe:

*yield 12 cupcakes or a 4 layer, six inch cake

*1 1/2 cups all-purpose flour
*1 tsp baking powder
*1/2 tsp salt
*8 tablespoons (1 stick) unsalted butter, room temperature
*1 cup sugar
*3 large eggs
*1 1/2 tsp of lavender extract (optional depending on how much lavender taste you want)
*3/4 cup milk
*1/2 cup honey

1. Mix together salt, flour, and baking powder in a bowl. Set aside
2. Cream together butter and sugar until well combined, then add the honey and lavender extract
3. Add milk and flour mixture, alternating between the two. Make sure it’s on low speed as you add these
4. Separate mixture into four bowls and add food coloring to each to create the ombre effect
5. Pour mix into the four pans and bake for about 17-20 minutes at 325F. Check it with a toothpick to make sure it’s ready
6. Remove from oven and let cool. Stack the cakes on top of each other placing frosting in between each layer

Lavender Buttercream
*1 tsp culinary dried lavender
*2 tbs milk
*1 stick butter
*2 cups confectioner’s sugar

**If you don’t want to go through the process of this or don’t have culinary lavender, you can use 1 tsp lavender extract

1. Put dried lavender and milk in a small bowl and refrigerate for about two hours
2. Cream together butter and confectioner’s sugar
3. Strain the lavender milk mixture and add to the buttercream. Add more milk if needed

OR if you don’t do this, just add 1 tsp lav. extract and 1 tbs milk

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